Edamame Salad With Avocado And Radishes - cooking recipe

Ingredients

1 (16 ounce) bag frozen shelled edamame, thawed
1 garlic clove, minced
1 teaspoon grated fresh ginger
2 teaspoons honey (if you don't eat honey, substitute with cane sugar or agave)
1/4 cup rice wine vinegar
2 tablespoons lightly toasted sesame seeds
3 tablespoons extra virgin olive oil
1 lime, juice of
1 pinch salt & freshly ground black pepper
1/2 cup sliced green onion
3 tablespoons chopped fresh parsley
5 -8 small radishes, sliced
1 ripe Hass avocado, cubed

Preparation

1.\tIn a medium saucepan, bring about 4 cups of water to boil, then add the edamame. Boil only for a couple of minutes - you want them cooked through but still firm. Drain the edamame and allow to cool to room temperature.
2.\tIn a small bowl, whisk together the rice wine vinegar, oil, garlic, ginger, lime, honey, and salt and pepper. I like to use an immersion blender to get the dressing completely emulsified, but a fork or whisk and a strong arm will accomplish the same thing. Set your dressing aside.
3.\tIn a medium bowl, add the cooled edamame, avocado, green onion, parsley, radishes, and a sprinkling of sesame seeds. Stir them gently together until combined. Next, add the dressing a few large spoonfuls at a time, tossing slightly between spoonfuls, until you have the desired amount for your salad.
4.\tServe and enjoy!